PUERTO RICAN CORNMEAL DUMPLINGS
These dumplings are a family favorite, especially with stewed codfish. You can also serve with stewed beans or chili. You can find banana leaves in the GOYA (brand) frozen foods section. Wash them very well under warm running water & cut to size with kitchen shears.
Provided by Ana Santiago @buenodeverdad
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- Wash banana leaves, dry & cut eight 8x8 squares. You can freeze the remainder if you have any left.
- Mix cornmeal, anise, coconut milk, salt and honey to form a doughy mixture. Form dough into 8 rolls (like sausages)
- Place one cornmeal roll in the middle of each banana leaf square. Roll the leaf and tie each end with string.
- Drop the rolls into 8 cups boiling water with 1 teaspoon salt. Cook for 30 minutes. Remove from water, cut string from ends and serve. (The cornmeal rolls will slide right out of banana leaf.
SURULLITOS - PUERTO RICAN CORN STICKS
Surullitos are fried corn sticks that are wildly popular appetizer food in Puerto Rico. In this authentic surullitos recipe, a quick, homemade cornmeal dough is mixed with cheese, rolled into cigar shapes and fried. To retain its alluring crispy crunch, serve immediately with MayoKetchup. Origin: Puerto Rico
Time 30m
Yield 5-6
Number Of Ingredients 6
Steps:
- Step 1 Bring water to boil in medium pot over medium-high heat. Add salt and sugar. Using whisk, slowly whisk in cornmeal. Reduce heat to low. Cook, whisking constantly, until water is absorbed and dough pulls away from pot, 3-5 minutes. Step 2 Transfer cornmeal mixture to heat proof bowl; mix in cheese until melted and completely incorporated. Let cornmeal mixture sit until cool enough to handle. Divide dough into 25 equal pieces. Roll each piece into 2½"-3" cigar shape. Step 3 Heat 1½" oil in medium, heavy pot over medium-high heat until oil registers 350°F. Fry corn sticks in batches until golden and crisp, about 3-4 minutes per batch; transfer to paper towel to drain. Serve with MayoKetchup.
BAKED CORNMEAL DUMPLINGS
These big, golden cornmeal dumplings are delicious with stew or any type of dish with gravy.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Combine milk and oil; stir into dry ingredients. Bring broth to a boil; carefully transfer to a 2-1/2-qt. round baking dish. Drop batter in six mounds onto broth. , Cover and bake at 400° for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while baking). Garnish with parsley if desired.
Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 909mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
CORNMEAL DUMPLING DOUGH
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.
SURILLITOS DE MAIZ (PUERTO RICAN CORNMEAL STICKS)
Deep fried cornmeal sticks - a popular treat in Puerto Rico. From islandflave.com. Serving size wasn't stated, so yield is a guess. PREP TIME INCLUDES REFRIGERATION AND COOL-OFF TIME
Provided by Jostlori
Categories Puerto Rican
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
- Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
- Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
- Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
- Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
- Heat oil in deep fryer, fry the corn sticks until golden brown.
- Drain on paper towel to remove excess oil.
- NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.
CORNMEAL DUMPLINGS
Make and share this Cornmeal Dumplings recipe from Food.com.
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 30m
Yield 8 dumplings
Number Of Ingredients 8
Steps:
- Prepare dumplings while turnip greens are cooking.
- Slowly stir cornmeal and salt into boiling water.
- Cook and stir for 2 minutes, remove from heat and let cool.
- Sift together the flour and baking powder.
- Dissolve baking soda into sour milk.
- Alternately add flour and milk to cornmeal.
- Then add the egg and beat the mixture for 1 minute.
- Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
- To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.
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